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Chicken & Pasta Stew
one 2 1/2 pound chicken
6 cups of water
1 teaspoon of salt
3 whole allspice
3 peppercorns
1/2 bay leaf
1 cup of soup vegetables, such as chopped onion, leek, carrot, celery or
turnip
1 tablespoon of vegetable oil
1 onion, diced
2 cloves garlic, peeled and diced
2 cups of diced eggplant
2 cups of diced zucchini
2 cups of skinned and diced tomatoes
1 sprig fresh thyme or 1/4 teaspoon of dried thyme
1/2 cup of pasta of your choice |
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Place the chicken in a large saucepan. Cover with
water and add salt, allspice, peppercorns, and bay leaf. Bring to a boil,
skimming as needed. Simmer, uncovered for 1 1/2 hours. Add chopped soup
vegetables to chicken after first half hour of cooking. Heat oil in separate
saucepan. Add onion and garlic, sauté until translucent. Add the diced
eggplant, zucchini, tomatoes and thyme, continuing to sauté for 10 minutes
more.
Strain the chicken broth. Add 1 cup of strained broth to vegetables in
saucepan. Bring the remaining broth to a boil in another saucepan, add pasta
and boil until pasta is done, following package directions. Remove chicken
meat from carcass and cut into bite size pieces, add to vegetables. Pour
pasta and cooking broth over chicken vegetable mixture, stirring until well
mixed. Transfer to serving dish and serve hot. Serves 4
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